Chicken with Cordon Bleu Gravy
Transform your weeknight dinner into a gourmet experience with this irresistible Chicken with Cordon Bleu Gravy recipe. Featuring golden, crispy breaded chicken breasts paired with a rich and creamy gravy infused with the savory flavors of diced ham, tangy Dijon mustard, and melted Swiss cheese, this dish offers a delightful twist on the classic cordon bleu. The key to its perfection lies in the tender, pan-fried chicken finished in the oven and topped with the luxurious sauce that melts beautifully into every bite. Ready in under an hour, this comforting, restaurant-quality meal is perfect for impressing family or guests. Serve it alongside mashed potatoes or roasted vegetables for a well-rounded and memorable dinner!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 1.5 cups Breadcrumbs
- 0.25 cup Vegetable oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour (for gravy)
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Dijon mustard
- 0.5 cup Cooked ham, diced
- 1 cup Swiss cheese, shredded
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pound each chicken breast to an even thickness of about 1/2 inch using a meat mallet.
In a shallow bowl, combine 1 cup of flour, salt, black pepper, and garlic powder.
In a second shallow bowl, beat the eggs until smooth.
In a third bowl, place the breadcrumbs.
Dredge each chicken breast in the seasoned flour, dip it in the eggs, and coat it in breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat. Cook each breaded chicken breast for 3-4 minutes per side, or until golden brown. Remove and place on a baking sheet. Transfer to the oven to finish cooking for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
In the same skillet, melt the butter over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Add the Dijon mustard and diced ham to the gravy, stirring to combine.
Reduce the heat to low and stir in the shredded Swiss cheese until smooth and melted. Adjust seasoning with salt and pepper to taste.
Serve each chicken breast with a generous ladle of cordon bleu gravy, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 332 mg | 26% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
